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6
ServingsMedium
By Richard Sax and Marie Simmons
Published 2000
Prunes and Armagnac are traditionally paired in the southwest of France. Instead of starting with a roux-thickened cooked sauce base as would be done there, you begin by lightening a prune puree with beaten egg whites. Except for a small amount of sugar to stabilize the egg whites, this yolkless soufflé is sweetened only by the prunes themselves. Prunes are an excellent choice for flavoring healthy desserts; because they are so concentrated in flavor, a little goes a long way.